Ingredients
1
package (16 ounces) rosamarina (orzo) pasta
1/4
cup pine nuts
2
tablespoons olive or vegetable oil
2
cloves garlic, finely chopped
1 1/2
cups sliced mushrooms (4 ounces)
8
medium green onions, sliced (1/2 cup)
2
cups sliced roma (plum) tomatoes
1/4
cup shredded fresh or 1 tablespoon dried basil leaves
1/2
teaspoon salt
Preparation
Cook and drain pasta as directed on package.
Meanwhile, in 12-inch skillet, cook nuts over medium heat 2 to 3 minutes, stirring constantly, until toasted. Remove from skillet.
Add 1 tablespoon of the oil and the garlic to skillet. Cook and stir over medium-high heat 1 minute. Stir in mushrooms and onions. Cook about 2 minutes, stirring occasionally, until crisp-tender.
Stir in tomatoes, pasta, basil, salt and remaining 1 tablespoon oil. Cook over medium heat, stirring occasionally, until heated through. Spoon into serving dish; sprinkle with nuts.
